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    Home » Recipes » Mains

    Janchi Guksu (Warm Korean Noodles)

    Modified: Apr 25, 2024 · Published: Nov 30, 2023 by Christie Lai · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Janchi Guksu. A comforting bowl of chewy noodles swimming in a hot broth with a soft boiled egg and spicy kimchi sauce. These warm Korean noodles are quick and easy to make with simple ingredients!

    Janchi Guksu
    Jump to:
    • What is Janchi Guksu?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other Recipes You May Like
    • 📖 Recipe
    • 💬 Reviews

    What is Janchi Guksu?

    Janchi Guksu features thin chewy wheat noodles with a spicy aromatic kimchi sauce with soft boiled eggs in a warm broth.

    Janchi guksu means "banquet or feast noodles" in Korean. It is a delicious, comforting, spicy noodle soup dish served as a main dish in Korean cuisine.

    Janchi Guksu

    This is a popular Korean noodle dish served at many Korean restaurants and perfect for a cold winter day to warm up.

    It's so delicious as the chewy noodles pair so well with the gochujang and kimchi sauce in that warm clean broth.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    • Thin Korean Wheat Noodles: aka Somyeon. These noodles extra very chewy once boiled and is sold at many Korean grocery stores in the dried noodle section.
    • Sesame seeds: grounded
    • Eggs: you can choose to soft boil or hard boil the eggs.

    Sauce

    • Green onions
    • Well-fermented Kimchi: You can check this by looking at the cabbage and if it's reddish and tender, it's been fermented well.
    • Gochujang: a Korean red chili paste made of red chili flakes, fermented soybean paste, glutinous rice and salt. It a thick red sweet and spicy paste that comes in a red tub sold at many Korean grocery stores in the sauce aisle. It comes in varying levels of spice from mild to hot.
    • White Granulated Sugar: or substitute with honey
    • Sesame oil

    Broth

    • Anchovy stock or dashi stock
    • Dried Kelp: aka kombu
    • Onion
    • Green onions
    • Salt

    Note: Your Korean grocery store will carry most of the Asian specific ingredients.

    Expert Tips

    • Do not over boil the noodles. Taste test them if needed. The dish is best known for its chewy noodles.
    • Rinse and rub the noodles in running cold water to remove excess starch. This makes them even chewier.
    • Add 1 teaspoon of salt and 2 teaspoon white vinegar to the water before boiling the eggs. This helps make the peeling process easier.
    • Set a timer when boiling your eggs!
    • Transfer the eggs to an ice bath to stop the cooking process.
    • Boil the noodles last to maintain that chewy texture.

    Instructions

    Below are step-by-step instructions on how to make janchi guksu:

    Boil and Strain Broth

    in a large pot combine vegetable stock, kelp, onion and green onions and boil for 20 minute on medium heat and season with salt

    In a large pot, add stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes and reduce to a simmer on medium heat. Season with salt to taste.

    strain out onions and kelp

    Strain out the onions and kelp with a slotted spoon, reserving the broth. Set aside and keep warm.

    Make Sauce & Boil Eggs

    in a small bowl combine sauce ingredients and set aside

    In a small bowl, combine Sauce ingredients as listed. Set aside.

    in a small pot boil eggs for 7-10 minutes and transfer to an ice bath to crack and peel them and slice into halves

    In a small pot, soft boil your eggs for 7-8 minutes or 10 minutes for hard boiled eggs. Optional: Add 1 teaspoon of salt and 2 teaspoon white vinegar to the water before boiling the eggs. This helps make the peeling process easier.

    Transfer the eggs to an ice bath to stop the cooking process. Crack, peel and slice in half.

    Prepare Noodles & Assemble

    boil noodles for 3 minutes and strain rinsing under cold water

    Lastly, boil your somyeon noodles for 2-3 minutes. Then strain under cold running water rubbing the noodles together to rinse off the excess starch and strain again.

    divide noodles into serving bowls with eggs and sauce on top with broth

    Divide noodles between serving bowls. Top off with the sauce and egg. Then pour your hot broth around the noodles. Enjoy!

    Storage

    • Leftovers will last up to 2 days with each component stored in separate airtight containers in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot. Keep in mind the noodles will get soggy over time.
    • Freezer-friendly? I don't recommend freezing these noodles as they will become soggy after reheating.

    Pairing Suggestions

    Janchi Guksu serves well with other Korean side dishes like:

    • Korean cucumber salad, beansprout salad, Gyeran Mari, Korean Fish Cake Stir-Fry or Korean spinach

    FAQ

    Can I make this in advance? 

    Components of janchi guksu can be prepared in advance such as the broth, sauce and eggs but it's recommended to boil the noodles closer to serving time so they don't lose their chewiness.

    Why are my noodles not chewy?

    That means they were either overcooked or not strained and rinsed under cold running water to remove the excess starch.

    Other Recipes You May Like

    • Kimchi Bibim Guksu (Cold Chewy Noodles)
    • Jajangmyeon Korean Black Bean Noodles
    • Tteokbokki Korean Rice Cakes

    📖 Recipe

    Janchi Guksu

    Easy Janchi Guksu (Korean Warm Noodles)

    Christie Lai
    Janchi Guksu (Warm Korean Noodles). A delicious comforting bowl of chewy noodles with soft boiled egg on top and a spicy kimchi sauce. Perfect for lunch or dinner.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Korean
    Servings 2
    Calories per serving 756 kcal

    Ingredients
     
     

    • 10 oz somyeon noodles thin wheat flour noodles
    • 1 tablespoon sesame seeds ground
    • 2 large eggs

    Sauce:

    • 4 green onion chopped
    • ½ cup kimchi well-fermented
    • 2 tablespoon gochujang
    • 1 teaspoon sugar or substitute with honey
    • 2 teaspoon sesame oil

    Broth

    • 14 cups anchovy stock or dashi stock
    • 6 pieces dried kelp
    • 1 small onion chopped
    • 2 green onion chopped
    • salt to taste

    Instructions
     

    • In a large pot, add stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes and reduce to a simmer on medium heat. Season with salt to taste.
    • Strain out the onions and kelp with a slotted spoon, reserving the broth. Set aside and keep warm.
    • In a small bowl, combine Sauce ingredients as listed. Set aside.
    • In a small pot, soft boil your eggs for 7-8 minutes or 10 minutes for hard boiled eggs. Optional: Add 1 teaspoon of salt and 2 teaspoon white vinegar to the water before boiling the eggs. This helps make the peeling process easier.
      Transfer the eggs to an ice bath to stop the cooking process. Crack, peel and slice in half.
    • Lastly, boil your somyeon noodles for 2-3 minutes. Then strain under cold water to rinsing off the starch by rubbing the noodles together and strain again.
    • Divide noodles between serving bowls. Top off with the sauce and egg. Then pour your hot broth around the noodles. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Slotted Spoon
    • Medium Size Pot 2.4 Qt
    • Small pot
    • Measuring Set
    Nutrition
    Calories: 756kcal | Carbohydrates: 143g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 6666mg | Potassium: 631mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4134IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 7mg

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    Reader Interactions

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      Recipe Rating




    1. Heidi | The Frugal Girls

      August 10, 2020 at 4:35 pm

      5 stars
      You did such a fabulous job making this recipe easy! I specifically loved your step by step instructions that included photos for each step. 💕💕

      Reply
      • christieathome

        August 14, 2020 at 4:27 pm

        Thank you Heidi! Happy to share the step by step pictures.

        Reply
    2. Rosemary

      May 05, 2020 at 3:35 pm

      5 stars
      Mmm you had me at chewy noodles. I always under cook my ramen because I love to keep the chewiness there

      Reply
      • christieathome

        May 06, 2020 at 1:29 pm

        Yes undercooking that ramen is so key! Just 2 minutes total is all it takes!

        Reply
        • Mavis Kalambi

          September 09, 2023 at 10:09 am

          5 stars
          So awesome

        • christieathome

          September 13, 2023 at 2:07 pm

          Thanks so much for making my recipe, Mavis! So happy you enjoyed it!

    3. Alex

      May 05, 2020 at 4:38 am

      5 stars
      Exactly the kind of flavours I have been craving lately! I am so excited to make this again and again!

      Reply
      • christieathome

        May 06, 2020 at 1:30 pm

        Thanks so much Alex!!! It's really so good!

        Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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